1 c Vanilla Wafer Crumbs
3 tb Granulated Sugar
16 oz Cream Cheese, Softened
2 Large Eggs
3 tb Almond Flavored Liqueur
2 tb Granulated Sugar
1/2 c Chopped Pecans
1/4 c Margarine, Melted
1/2 c Brown Sugar, Packed
6 oz Semi-sweet Chips, Melted
2 c Sour Cream
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in chocolate and liqueur; pour over crust. Bake at 325
degrees F., 35 minutes.
Increase oven temperature to 425 degrees F. Combine sour cream and
granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F.
10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
VARIATION:
Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond
flavored liqueur.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings